Lemon Curd Mille-Feuille with Blueberries

You don’t need complicated layers or long techniques to serve something elegant. This Lemon Curd Mille-Feuille with Blueberries comes together with just a few components: crisp puff pastry, sharp lemon curd, and fresh berries. The simplicity is exactly what makes it shine.

In this article, you’ll learn how I make mine, what you should consider before assembling, and how to store it without turning the whole thing soggy. If you’ve ever felt unsure about how to balance fruit and pastry without cream overpowering it all, I’ve got notes you’ll want to save.

Why This Works – From My Kitchen to Yours

What I love about this mille-feuille is that it never pretends. It’s a structured dessert that looks like effort, but you can make the curd in advance, bake off puff pastry in one go, and bring it all together in under ten minutes.

I make this when I want something lighter than my Lemon Cake with Buttercream (https://emmascakestudio.com/lemon-dessserts/lemon-cake-from-scratch-with-real-juice-and-zest-no-shortcuts/) but more put-together than fruit and cream.

The tartness of lemon curd cuts through the richness. Blueberries round it out with sweetness and pop. Puff pastry keeps it clean and flaky.

Making Lemon Curd at Home (It’s Easier Than You Think)

You’ll whisk egg yolks, sugar, lemon juice, and zest over medium heat. Keep it moving—never walk away. Once it coats the back of your spoon, you’re there.

I always stir in butter at the end for a smooth finish. Don’t skip the chilling. The texture firms up and gets easier to layer. You can make it the night before.

Working With Puff Pastry for Crispy Layers

Use frozen puff pastry, but let it thaw fully. I cut mine into 2×4 inch rectangles. Pricking the dough prevents too much rise. I egg wash the tops for color and dust with sugar when I want a little extra crunch.

Bake between two sheets—one on top, one underneath—to keep them flat and crisp. Skip this step, and you’ll get domes instead of stackable layers.

Whipped Cream or Mascarpone? Choose What You Need

I’ve tried both. Whipped cream gives it airiness, but I find mascarpone more stable. If you want to serve it later or transport it, mascarpone holds its shape longer.

That said, cream can be lovely if you’re serving immediately. I usually add it only if I’m making this more like a layered cake than a pastry.

How to Assemble Without Losing Texture

Start with a cooled pastry base. Pipe or spoon the lemon curd. Add fresh blueberries—press them gently so they don’t roll away. Add cream or mascarpone if using, then another pastry layer.

I keep it to two layers when I need it neater. For casual gatherings, I stack three and let it lean a little. Dust with powdered sugar just before serving.

Serving Notes That Matter

This dessert is at its best within the first hour. You can prep everything the day before, just keep curd and pastry separate until right before.

If I need to serve later in the day, I refrigerate fully assembled stacks but only for an hour or two. Any longer, and the pastry starts to soften.

Try it alongside my Lemon Curd Cake (https://emmascakestudio.com/cake-ideas/lemon-curd-cake/) for a full lemon-themed dessert board.

Storage Advice – From My Own Mistakes

Never store these stacked overnight. Always store the curd in an airtight container and the baked pastry in a dry box or uncovered at room temperature.

If you’ve already assembled extras, eat them the same day. They lose their snap fast.

Related Recipe You’ll Like

If you enjoy this crisp-and-cream combo, you’ll want to try my Raspberry Mille-Feuille Cookies (https://emmascakestudio.com/cookies/raspberry-mille-feuille-cookies/). They follow the same idea but with raspberry jam and a shortbread base.

Final Thoughts – Save and Share

Pin this Lemon Curd Mille-Feuille with Blueberries so you always have a go-to when you need an elegant dessert with minimal prep.

Leave a comment if you try it, or ask your questions below—I always reply.

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